I've taken to priming with gyle. I've found the bottles carb faster and taste better. And what could be better than using the same malt & hop bill as the original beer? simply save a quart or so ( there are online calculators for exact cO2 volumes ) from your brew day & boil that up on bottling day. I don't bother computing a boil off rate; I figure the corresponding bump in gravity will account for any loss.

I've taken to priming with gyle. I've found the bottles carb faster and taste better. And what could be better than using the same malt & hop bill as the original beer? simply save a quart or so ( there are online calculators for exact cO2 volumes ) from your brew day & boil that up on bottling day. I don't bother computing a boil off rate; I figure the corresponding bump in gravity will account for any loss.

I always wanted to do this,but I thought that lactic acid starts eating at it with time? Your talking about just pulling out some wort,then refrigerating right? This could be a good way to reused your hydro samples,also?

I whirlpool with a plate chiller, then pull the first half gallon or so out in an effort to isolate any cold break trapped in the chiller or lines. I'll let this settle & store it in sanitized mason jars in the fridge. My fermentations are almost always done in a week ( often less than that ) so I'm not too worried about nasties. I mean, it was just boiled for an hour & I'll reboil before use so...

I was implying like how if some people chill there wort overnight instead of quickly,they have chances of dealing with this. Im pretty shure lactic acid or whatever eats the sugar over time,same reason why you shouldnt cool your wort for days before pitching? Guess Im a little misunderstood about the nature of using storing wort.Plus I have no idea how much to use.

I was implying like how if some people chill there wort overnight instead of quickly,they have chances of dealing with this. Im pretty shure lactic acid or whatever eats the sugar over time,same reason why you shouldnt cool your wort for days before pitching? Guess Im a little misunderstood about the nature of using storing wort.Plus I have no idea how much to use.

I've never heard that about lactic acid. As to the amount to use, my brewing software has a built in calculator that allows me to adjust bottling volumes & cO2 volumes while taking into account wort gravity and FG. There are a couple such calculators on line. It's really not much different than using DME.